Chicken and Carrot Tagine (4-6)

A recipe from Sophie Grigson’s ” Eat your Greens” 1993. You can replace the chicken with 2 lbs stewing lamb if preferred.

Chicken and Carrot Tagine (4-6)
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Chicken and Carrot Tagine (4-6)
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Ingredients
Servings:
Instructions
  1. Cut the chicken legs into 2 pieces. If using lamb cut into 1 1/2 " cubes.
  2. Put the meat into a wide flameproof casserole with 1 of the chopped onions, spices, ginger, garlic, pepper, salt and oil. Add enough water to just cover. Bring to the boil and simmer gently for 50 minutes, or until the meat is almost cooked.
  3. Add the remaining onion, carrots , 2 tbsps each of the parsley and coriander and the honey. Stir and continue simmering, uncovered, for 30-40 mins more until the liquid is reduced to a thick syrupy sauce. Stir in a generous squeeze of lemon juice.
  4. Adjust seasoning and serve with couscous or rice , sprinkled with the remaining parsley and coriander.
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